Currys are such lovely things. Warm, flavoursome and so fulfilling. And the best currys are the ones you make from scratch, which is quite a simple task. You might wonder what cauliflower rice is. Well, it is not rice with cauliflower; it’s cauliflower blended into crumbs as a substitute for rice (tip from the husband). This makes the dish low on carbs as well as being vegan. This recipe makes a large pan of curry and can easily be refrigerated for a later time. I like my currys spicy; this one is quite mild, so if you want more heat: use more chili!!! Let’s get cookin’!
Ingredients
- 2 red bell peppers
- 1 aubergine
- 1 sweet potato
- Olive oil
- 200 gr mangetout
- 100 gr shiitake
- 800 ml coconut milk
- 2 cubes vegetable stock
- Sesame oil
Curry
- Ginger
- 4 garlic cloves, peeled
- 1 tablespoon soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon ground lemongrass
- A handful of fresh coriander leaves
- 2 shallots
- 1 chili pepper
Cauliflower rice
- 1 cauliflower
- Zest of 1 lemon
- juice of half a lemon
- A few basil leaves
- Salt
- Sesame oil
Directions
- Peel the potato. Cut the potato, aubergine and bell peppers in cubes. Spread them on a roasting tray covered with baking parchment. Add some olive oil and salt and bake in the oven for 25 minutes at 200˚C.
- Blend all the ingredients of the curry into a smooth paste.
- Heat a bit of sesame oil in a pan and fry the paste.
- Cut the shiitakes in half and add them along with the mangetout to the pan. Stir everything well.
- Add the coconut milk and stock cubes. Add the roasted vegetables, breng to a boil, reduce the heat and let simmer for a few minutes.
- Cut the cauliflower and place in a food processor. Blend into crumbs, similar to rice.
- Heat a bit of sesame oil in a shallow pan, add the cauliflower and warm through. Season with salt, basil leaves, lemon zest and juice
- Serve the curry with some roasted cashew nuts and enjoy!
Billy
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Thanks! Hier ga ik van de week mee aan de slag. 🙂